Quinoa is rich in fiber and contains all the nine essential amino acids (whole protein source just like meat) and so I know it is good for you and me. So, I have been exploring what different recipes I can try with it. One such meal is the Quinoa tabbouleh for which I have come up with a suitable methodology. Making the choice between the three color variations of grains is not easy for me. For demonstration purposes, I have used the red in the picture but black or white would look and taste equally as good.
I like my quinoa al dente so I only allow it to cook for 10 minutes. For a softer outcome, however, you can let yours cook for longer until it reaches your preferred tenderness.
Quinoa tabbouleh is a vegan dish that can be served as the main meal or used as a salad in any manner that traditional tabbouleh may be used. It could even be served as part of Mezze. I have personally tried it in falafel rolls with hummus and the results were splendid! Here is my recipe for preparing a meal for two.
- 1/2 cup quinoa
- 3 finely sliced green onions
- 1 bunch of flat-leaf parsley
- 2 tablespoonfuls lemon juice
- 2 tablespoonfuls extra virgin olive oil
- 1/2 cup almonds
1. Boil salted water in a medium-sized saucepan, add quinoa and cook for 9 minutes (or longer depending on how soft you like grains). Drain all the water.
2. As the quinoa cooks prepare the dressing by combining lemon juice with extra virgin oil and season as desired.
3. Chop the parsley leaves coarsely and the stalks finely to create a crunchy variation.
4. Mix the dressing, quinoa, green onions, and almonds together and season with extra pepper.
This can be served as is or allowed to refrigerate for an hour and served chilled.